chicken and couscous salad

Picture 243

I am a little hopeless at making couscous. I blame Ben. He refuses to let me make it – despite never having had it before! Well… after making it he still didnt like it. “What IS it?” he asked me.

Taste wise, I really liked it. But then, I like couscous. I modified the recipe to serve with marinaded thai chicken and it gave it an extra flavour kick.

Ingredients (serves 4)

  • 1/2 cup pistachio kernels
  • 2 red capsicums, quartered, deseeded
  • 2 green zucchini, cut into 1cm-thick slices
  • 2 yellow zucchini, cut into 1cm-thick slices (omitted. Cant find!)
  • olive oil cooking spray
  • 1 1/2 cups chicken stock
  • 1 1/2 cups couscous
  • 1/2 cup orange juice
  • 1 tablespoon extra-virgin olive oil
  • 1 barbecued chicken, flesh roughly chopped (I marinaded 2 chicken breasts in thai flavoured marinade)
  • 1 cup flat-leaf parsley leaves, roughly chopped
  • 1 tablespoon red wine vinegar

Method

  1. Preheat oven to 180°C. Spread pistachios on an oven tray. Cook for 5 minutes or until lightly toasted. Set aside to cool. Roughly chop.
  2. Cook marinaded chicken on medium heat in fry pan until cooked through.
  3. Preheat grill on high heat. Place capsicum, skin side up, on grill tray. Grill for 5 minutes or until skin is black and blistered. Transfer to a plastic bag. Twist opening to seal. Stand for 10 minutes. Remove skin and thinly slice capsicum. (I dont know what this last part of the step is really for. I just chopped my capsicum, grilled it, and served it!)
  4. Spray both sides of zucchini with oil. Place on grill tray. Grill for 3 to 4 minutes each side or until light golden and tender.
  5. Meanwhile, bring stock to the boil in a saucepan over high heat. Place couscous in a large heatproof bowl. Add stock and orange juice. Stir with a fork to combine. Cover and stand for 5 minutes or until couscous has absorbed all liquid. Drizzle with oil. Stir with a fork to separate grains.
  6. Add pistachios, capsicum, zucchini, chicken, parsley and vinegar to couscous. Season with salt and pepper. Stir gently to combine. Serve.

Source

Super Food Ideas – October 2005, Page 58
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